Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
Press Graham cracker crumb mixture into the bottom of a 9″x13″ pan. (You do not need to grease the pan.).
Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
Add Jello mixture to evaporated milk and continue to beat until well blended.
Pour over Graham cracker crust.
Chill until firm.
If you want to add a little more green to make it more fun, springing green sprinkles from the bakery section on the cheesecake.
WATCH FOR A GIVEAWAY OPPORTUNITY IN THIS BLOG!!!
I just recently was introduced to Mary Connealy’s writings and I just finished one of her amazing Novellas. I saw her post yesterday about this yummy recipe and asked if I could feature her recipe today. She said of course, so here we go!
When you are finished with the recipe check out her Featured Ebook; Room At The Inn For Christmas! There is a direct link below to her website. Click on the photo on the book and you can learn how to purchase your copy today! Also check out all her other amazing writings.
Cinnamon Rolls
24 Rhodes (Hy-Vee) frozen dinner rolls
½ cup sugar with ½ tsp cinnamon
½ cup nuts (I used 2 cups today)
1 3oz pkg butterscotch pudding (dry powder)
½ cup (1 stick) butter
½ cup firmly packed light brown sugar
The recipe calls for greasing a 9×13 pan (I use non stick Reynolds wrap it’s easier to take out of pan). But I use a cast iron skillet. It makes a super cute way to serve the rolls. one large skillet will hold about a dozen rolls so you’ll need to or cut the recipe in half (that’s what I do, we don’t need 24 rolls!)
Sprinkle sugar mixture over the top, then the nuts followed by the pudding. Melt the butter and brown sugar in a small pan. Pour this mixture over the top of the pan. Make a tent with aluminum foil and leave overnight. Remove tent, bake at 350 for 25-30 minutes or until golden brown. Turn out and serve. (I use the tenting foil as a base to turn the rolls out onto.
“Welcome to Heywood, Oregon where a lonely woman comes home to find healing, hope and love under the bright light of the town’s old Star Inn this Christmas season.”
CLICK HERE TO PURCHASE NOW
Mary I plan on making these rolls this next week and purchasing this book as well. ?❤️
Now we can’t stop at this book! You have to also get this next amazing Novella as well! This book below will make a cozy read. Check out Ruth Logan Herne’s Silent Night, Star-Lit Night!
I was introduced to these amazing ladies and authors through a Facebook Book Event for their new book release which you will be hearing a lot about next week. So be watching ❤️
“Welcome to Heywood, Oregon where three lost women find healing, hope and love under the bright light of the town’s old Star Inn this Christmas season.” CLICK HERE TO PURCHASE NOW
To learn more about Ruth Logan Herne Check out her website!
I’m excited because I will now have two more Christmas books to read through this season. ?❤️?
OKAY WHO WANTS TO WIN THESE TWO CHRISTMAS NOVELLAS?
HERE ARE THE RULES TO ENTER!
1. Comment on this blog your favorite Christmas memory. And
2. Give us a name and email address of a lady that you feel might be interested in this recipe and these amazing books!
This recipe was submitted last year by my junior high abs high school best friend. We have so many crazy memories together. I will save those for another story lol. Maybe a book. ?
Todays featured #HolidayDessert #Recipe Dottie Alexander
Peach Upside-Down Cake
serves 8
3/4 C. butter, softened, divided
1/2 C. packed brown sugar
2 C. sliced peeled fresh peaches
3/4 C. sugar
1 egg
1 tsp. vanilla extract
1 1/4 C. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1. Melt 1/4 C. butter; pour into an ungreased 9″ round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2. In large bowl, cream sugar and remaining butter until light & fluffy. Beat in egg & vanilla. Combine the flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
3. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto serving plate. Serve warm.
Time to get to baking!!!
Dream Catcher 3:20
This recipe was on Stella Shyers Facebook page! I thought it would make an amazing Holiday Recipe for those who don’t do flour Also looks good for all of us. She says it’s amazing.
Best peanut butter cookies…I’ll warn you that 1 batch will not be enough. Makes about 2 dozen, depends on how big you make them.
1 cup sugar
1 cup peanut butter, doesn’t matter if crunchy or smooth
1egg
And I put 1 teaspoon vanilla
Bake 8-10 min on 350.
Mmmm I can not wait to give these a try!!!
Dream Catcher 3:20
Featured #HolidayDessert #Recipe. Jacked it from my moms post lol
German Chocolate Pie To (LIVE) For! It actually says die in the title but we know that we wanna live long and eat more! #speaklife
1 refrigerated pie crust, or use a chocolate graham crust so good!!
1 package (4 oz) sweet baking chocolate, chopped
1/4 cup butter
1 teaspoon vanilla
1/2 teaspoon almond
1 can (12 oz) evaporated milk
1- 1/2 cups sugar
2 -1/2 tablespoons cornstarch
pinch of salt
4 egg yolks
Coconut and pecans are to be sprinkle over top of pie
1-1/2 cup flaked coconut
1- 1/2 cup chopped pecans
Heat oven to 375 degrees degrees. Place pie crust in 9-inch pie plate as directed. In 1quart saucepan, heat chocolate and butter over medium to low heat until melted and mixture can be stirred smooth. Remove from heat, gradually stir in milk.
In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring whisk. Add chocolate, egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust.
In small bowl, mix coconut and pecans together and sprinkle over top of pie.
Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 5 hours or longer.
Don’t forget to send in your recipes. Also send in your reviews of these recipes. ?
Dream Catcher 3:20
Cassie Nations
Dream Catcher 3:20 Inspiring others to catch their dream and run with it! IF YOU CAN CATCH IT YOU CAN DO IT!!
